Pleasing Platanos and Lime Soda
DIRECTIONS for MAKING PLATAIN CHIPS (chips from platanos verdes)
Serving size: half of a plantain per person
Serving size: half of a plantain per person
- Wash and dry hands.
- Cover the bottom a medium fry pan with a quarter to a half inch of vegetable oil. It should be NO more than the length of your thumb nail See ruler:
- Heat on MEDIUM heat. CAREFUL: High heat can splatter and teflon pans should never be on high.
- Cut off the ends of the green plantains.
- With a small knife, SCORE the peel away from you and your hand from end to end on four sides. (“Score” means slice through the SKIN ONLY.)
- If the peel is stubborn, try using a SPOON or BUTTER KNIFE.
- Cut the plantain into one EIGHTH or QUARTER inch slices. See ruler above. Slices should be no more than the length of HALF of your thumb nail.
- Put slices SEPARATELY and slowly in the oil to avoid chips sticking and oil splattering. Hands should be 100% DRY.
- Fry until the edges turn golden brown. (About 3 to 4 minutes)
- With a fork, flip the plantain chips over.
- Fry until golden brown on the other side.
- With a SLOTTED SPATULA, remove the chips from the oil.
- Place on a paper towel to drain. Pat the oil on top with a paper towel.
- OPTIONS: squeeze half of a lime over the plantain chips.
- Sprinkle with about ½ teaspoon of salt.
- ENJOY.